OSHAA 30-Hours Professional Diploma in Food Safety and Hygiene

OSHAA 30-Hours Professional Diploma in Food Safety and Hygiene

The OSHAA 30-Hours Professional Diploma in Food Safety and Hygiene is a globally recognized training program designed to provide professionals with the essential knowledge and practical skills required to maintain the highest standards of food safety. In today’s competitive food industry, compliance with international hygiene regulations is critical to protecting public health, ensuring product quality, and building customer trust.

This diploma offers comprehensive coverage of food handling practices, hazard analysis, risk management, sanitation procedures, and workplace hygiene protocols. Participants will learn how to implement OSHAA guidelines effectively, reduce contamination risks, and establish safe food production and catering environments. The course emphasizes both theoretical knowledge and practical applications, enabling learners to apply safety measures directly in their workplace.

Ideal for chefs, catering managers, food handlers, hospitality staff, and quality assurance officers, this program enhances professional credibility while opening doors to career advancement. By completing the OSHAA 30-Hours Professional Diploma in Food Safety and Hygiene, learners demonstrate their commitment to excellence, compliance, and customer satisfaction.

This internationally respected qualification not only strengthens workplace safety but also provides a pathway to global career opportunities in the food processing, catering, and hospitality industries.

Overview

Certifying Body

OSHAA

Total Credits

30 HOURS

Evaluation

Assignments Based

Course Category

Food Safety

Learning Mood

Online

Qualification Structure

The study units below explain what learners will study and the learning outcomes they are expected to achieve.

  • Develop a foundational understanding of the principles and importance of food safety and hygiene in professional food operations.
  • Recognize the impact of foodborne illnesses on public health, business reputation, and regulatory compliance.
  • Identify core food safety terminology, standards, and regulatory frameworks applicable to global food industries.
  • Understand the roles and responsibilities of personnel in maintaining hygienic and safe food practices.
  • Identify biological, chemical, and physical hazards that can compromise food safety.
  • Analyze the sources and pathways of contamination in food handling, storage, and preparation processes.
  • Assess potential risks associated with foodborne pathogens, allergens, and toxic substances.
  • Apply knowledge to implement preventive measures that reduce hazard exposure in workplace environments.
  • Master proper food handling, storage, and preparation techniques to prevent contamination.
  • Understand temperature control, cross-contamination prevention, and safe cooking and serving methods.
  • Apply best practices in monitoring food quality and maintaining hygiene during food operations.
  • Enhance operational consistency by integrating safe food handling procedures into daily workflows.
  • Learn effective cleaning and sanitization techniques to maintain safe food environments.
  • Select and use appropriate cleaning agents, equipment, and procedures to minimize contamination.
  • Establish routine sanitation schedules and monitoring systems to ensure ongoing hygiene compliance.
  • Understand the role of cleaning and sanitization in supporting HACCP principles and regulatory adherence.
  • Implement strict personal hygiene practices, including handwashing, protective clothing, and health monitoring.
  • Recognize the influence of employee behavior on food safety outcomes and workplace hygiene.
  • Integrate workplace practices that reduce contamination risks and promote a culture of responsibility.
  • Develop strategies for training staff on hygiene compliance and personal safety measures.
  • Understand the design and implementation of food safety management systems such as HACCP.
  • Conduct hazard analysis, identify critical control points, and develop preventive strategies.
  • Monitor and evaluate food safety processes to ensure compliance with regulatory standards.
  • Strengthen organizational capacity to manage food safety risks systematically and effectively.
  • Apply occupational health and safety principles to protect staff and consumers in food operations.
  • Recognize common workplace hazards and implement risk mitigation strategies.
  • Maintain compliance with OSHA regulations and other relevant health and safety guidelines.
  • Foster a culture of safety awareness and proactive hazard management within food establishments.
  • Develop competencies in planning and conducting internal and external food safety audits.
  • Evaluate compliance with hygiene standards, safety protocols, and regulatory requirements.
  • Identify gaps in food safety practices and recommend corrective actions to improve operational quality.
  • Enhance organizational accountability by maintaining thorough documentation and reporting systems.
Entry Requirements

Entry Requirements

  • Candidates must be at least 18 years old, ensuring maturity and readiness for professional training.
  • A minimum of a high school diploma or equivalent qualification is required. Applicants with higher education in food science, hospitality, catering, or related fields will have an added advantage.
  • Prior experience in the food processing, catering, or hospitality industry is preferred.
  • Since the course is delivered in English, learners must demonstrate basic to intermediate proficiency

What You Need to Know

This diploma is ideal for chefs, catering managers, food handlers, hospitality staff, and quality assurance professionals who want to strengthen their expertise in food safety and hygiene. It is also suitable for individuals entering the food industry who wish to build a strong foundation in international food safety standards.

The OSHAA 30-Hours Professional Diploma in Food Safety and Hygiene equips learners with practical skills to implement hygiene protocols, reduce contamination risks, and comply with global food safety regulations. Completing this program enhances professional credibility and ensures customer trust.

  • Comprehensive knowledge of OSHAA food safety guidelines
  • Practical skills to prevent foodborne illnesses and contamination
  • Recognition as a certified food safety professional
  • Improved workplace efficiency and compliance with international standards
  • Enhanced career growth and industry reputation

Graduates can pursue roles such as Food Safety Officer, HACCP Coordinator, Kitchen Manager, Hygiene Auditor, or Quality Assurance Supervisor. The diploma is highly valued across restaurants, hotels, catering companies, and food production facilities.

Learners may advance to specialized certifications in HACCP, ISO 22000 Food Safety Management Systems, advanced OSHAA programs, or leadership roles in quality assurance and hospitality management.

Yes. The OSHAA 30-Hours Professional Diploma in Food Safety and Hygiene is widely recognized across the global food processing, catering, and hospitality sectors, making it an excellent choice for professionals seeking international career opportunities.

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